I got the local butcher to cut me 4 - 12 oz filets and those things are 2.5 - 3" tall. I cook filets a lot but I've never had them this thick. I like to cook my steaks medium so do you think I need to butterfly them to keep from cooking the outsides too long to acheive this degree of doneness?[p]I usually sear on each side for 3-4 minutes at 700 and then shut both vents and let them dwell for 3-4 minutes and their usually a perfect medium but in the past the steaks were only 1.5 " thick.[p]Thanks.